Spiced Carrot, Raisin and Coconut Oatmeal

Carrots are stealing the show this week. This oatmeal bowl contains the same flavours you’d imagine in a veganfall spiced cookie – shredded carrots, rising, orange zest, coconut and walnuts – but in oatmeal form. I came across a similar recipe in Megan Gordon’s cookbook Whole-Grain Mornings which I’m in love with right now!

I love how winters this oatmeal feels. It’s just sweet enough to taste like dessert, but heart enough to fill me up until lunch. I’d almost forgotten about the steel-cut oats in the back of my cupboard until I made this – I’ve been using gluten-free porridge oats now for so long. Steel-cut oats are what rolled oats are made out of, before they were rolled out flat. They take a little longer (argherm, way longer) to cook than old fashioned oats, but they are so creamy and velvety that they are well worth the wait.

I like to made batched of oats to store in the fridge (cue my love of overnight oats!). I can then warm the oats up in the morning while I make my coffee or green tea, which takes way less effort than it would to stand over a pan while the batch of oat mixture cooks. This week, I have been stirring in coconut milk or soy yogurt after heating which actually cools the oatmeal down, especially when you’re like me and you’re super eager to gobble down breakfast!. Im excited for another bowl tomorrow morning.

1. In a saucepan, bring the water, non-dairy milk, coats, carrots, raisins, cinnamon, ginger, nutmeg and salt to the boil and then decrease the heat to low and partially cover the saucepan with the lid.

2. Cook the oatmeal, storing often, until it begins to thicken and the oats are soft. Continue stirring for around 25 minutes.

3. Toast the walnut pieces in a separate pan over a medium heat, tossing frequently, until the edges are golden and until the walnuts smell toasty.

4. Serve the oatmeal with a sprinkling of walnuts, a splash of coconut milk, or a swirl of soy yogurt.

I agree that the steel cut oats are so tasty but such a faff to cook. But soaking them overnight is a great idea to reduce the time in the morning. I love my oats to be stodgy and thick so I can’t be dealing with watery porridge! This sounds perfectly autumnal and tasty!

i’m not sure i’ve ever had steal cut oats, but your promise of creamy and velvety makes me think it’s time to change that. maybe even with this exact recipe? it look so, so good it’s hard to believe it’s healthy.

I really have to got some more steal cut oats. I don’t like them unless I have a specific recipe to follow but this looks amazing! Carrot cake is my all-time favorite so the minute I saw this I got really excited 🙂 More importantly I need to stock up on coconut milk and coconut flakes – they seem to take recipes to the next level of deliciousness

My mom just told me this morning that she has been making a big crock pot full of oatmeal once a week and portioning it out for breakfasts over the week so she can just pop it in the microwave to reheat it on the day-of. I thought that was such a good idea. Love that you premake yours too!